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Thursday, December 15, 2011

Chicken Piccata

You’ve probably figured out by now that I often challenge myself to recreate or top restaurant favorites in my own kitchen. This was the result of one such attempt, inspired by my favorite Italian restaurant.

2 boneless, skinless chicken breasts, trimmed then cut in half

Sea salt, pepper, and garlic powder, seasoned to taste

¼ cup flour

4 T. butter, divided

2 T. olive oil

1/3 cup fresh lemon juice, plus zest of 1 lemon

1/3 cup chicken broth

1/3 cup dry white wine

2 T. capers

1 box angel hair pasta, prepared per package instructions

Trim chicken and season with salt, pepper, and garlic powder to taste. Dredge chicken in flour until completely coated.

In a large skillet, preheat 2 T. of butter and olive oil over medium-high heat. Add chicken and cook, about 5 minutes per side, until browned and cooked through. Remove chicken from pan and set aside. Prepare angel hair pasta per package instructions.

Add lemon juice (and zest), broth, and wine to the pan to deglaze; bring to a boil. Add capers and return chicken to the pan. Cover and simmer 5-7 minutes. Remove chicken from pan and place over prepared angel hair. Whisk remaining butter into the sauce; pour sauce over chicken and pasta.